Homemade Fish Buns
Member recipe

Homemade Fish Buns

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(1 ratings)

Member recipe by


Serves 8

Homemade fish buns can be healthy. You can adapt this bun recipe to your own taste.

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  • * 250 grams Plain Flour
  • * 5 grams Yeast
  • * 25 grams Sugar
  • * 1/2 teaspoons Salt To Taste
  • * 110 milliliters Warm Water
  • * 1 whole Egg
  • * 25 grams Butter, Softened
  • * _____
  • * 1 Tablespoon Olive Oil
  • * 1 teaspoon Garlic Chopped
  • * 2 Tablespoons Red Onion, Chopped
  • * 150 grams Smoked Salmon, Crumbled
  • * 100 grams Mashed Potatoes
  • * 1 teaspoon Pepper
  • * 1 teaspoon Salt To Taste
  • * 1 Tablespoon Sesame Seeds, For Garnish


    1. In a mixing bowl combine flour, yeast, sugar, and salt. Mix 1 minute. Next add water and half of the beaten egg. Mix. Add butter until combined. Knead by hand until smooth and elastic, about 10 minutes.
    2. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 8 round balls and allow them to rise for 10 minutes .
    3. Now take out each ball and roll out with a rolling pin until you get a thin disk (diameter 5 inch, thickness 1/4 inch).
    4. In a pan heat 1/2 table spoon olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
    5. Now place a tablespoon full of filling mixture in the middle of each disk. Fold the edges of the disk in three places to cover the filling.
    6. Place the fish buns on a greased baking tray and allow to rise for 35 minutes. Next brush the remaining beaten egg over the fish buns and sprinkle some sesame seeds on top.
    7. Bake at 200 C for 20 minutes or until golden brown.
    8. Serve with tomato sauce.
    9. Enjoy.

Comments, questions and tips

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14th Feb, 2011
Stella, Thank you very much. I made it and it was a hit with everyone. I used dry yeast and freezed a batch in a zip bag. I just saw your recipe for homemade orange peel. The quantities do not seem to be clear - I mean the sugar and water. Please help. Thank you again and good luck with your future endeavours.
stelladias77's picture
13th Feb, 2011
Dear Rosharni When you finished the knead ,separate the dough and place them airtight bags.Now Place them freezer.[without airtight bag dough is hard] Use only active dry yeast.You remember Fast acting yeast dies when refrigerated
10th Feb, 2011
Could I please make a batch of dough and freeze it and then use as and when I need it. I am advanced in age and need only 2 buns at a time. Thankyou for a response
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